I’ve been making this spreadable cashew cheese for a while, and now I’ve decided to write the recipe here on the blog because it is so simple and can be useful especially if, like me, you eat vegan.
Not eating cheese was the hardest part for me when switching to a vegan diet, but fortunately, through experimentation, I found valid alternatives like this spread that is truly delicious.
Moreover, it’s super easy to prepare, no cooking needed, and very nutritious. It’s also light and costs only 1 Weight Watchers point for every 10 grams. Let’s make it!
You’ll find some other spreadable ideas here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: about 3/4 lbs total
- Cooking methods: No Cooking Required
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups raw, unsalted cashews (uncooked and unsalted)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 teaspoon garlic powder (optional)
- 1 pinch salt (optional)
- 1/3 cup water
- Total Points = 33 WW points
- Points per 10g = 1 WW point
Tools
- Bowl
- Immersion Blender
Steps
Boil some water and pour it over the cashews. Let them soak for about 1 hour or longer. You can also soak them in cold water overnight.
Put the drained cashews, lemon juice, nutritional yeast, garlic powder and salt if using, and water into the blender jug or immersion blender.
Start blending and if it’s very difficult, add a little water at a time. Taste and adjust salt. I keep it lightly salted as I also use it with jam for a sweet snack.
In the end, you should achieve a smooth and thick cream, so don’t overdo with the water. Now you can leave it in the fridge for a couple of hours to thicken further or use it right away; it’s already good as it is.
And here it is, ready to use. Creamy and very tasty, no cooking needed… what more could you want?
This spreadable cashew cheese is ideal for spreading on bread, on wasa, or anything you like. Below, I toasted some whole grain bread, spread it with this cheese, and garnished with some rehydrated sun-dried tomatoes… so good!
If you use very little salt and omit the garlic powder, you can also use it as a base to prepare a sweet breakfast or snack: just add a bit of jam and you’ll see how delicious it is. I even gave it to the Dutchman in his sandwich without telling him, and he liked it, so if he likes it being very picky, I’m sure many of you will like it too. I’m looking forward to your feedback and:
Enjoy your meal!
by Giovanna Buono
Storage
This cashew cheese keeps in the fridge for at least 5 days; beyond that, I couldn’t say as I finished it. I’m sure it can be frozen: I put a small container in the freezer and will update this section as soon as I defrost it.
FAQ (Frequently Asked Questions)
What is nutritional yeast?
This recipe contains nutritional yeast, which is a deactivated yeast rich in vitamin B12. It is widely used in vegan cooking as it gives a cheesy flavor to dishes. For more information, read here: Nutritional Yeast: what it is, how to use it, and why!
Can I use another type of nuts?
I have not yet experimented with other nuts, but I’m sure it will be great with almonds as well. With walnuts or hazelnuts, which are more flavorful on their own, I’m afraid it won’t come out as a cheese-like spread, but it will definitely be a tasty spread.
